Superbowl Buffalo Chicken Recipe That Won’t Deflate

Too Bad the Bills aren’t in the Superbowl because there is so much more we could have done with a Buffalo Chicken Recipe.

There are a lot of deflated people that are upset about the upcoming Super Bowl. Hopefully these sad sacks can put all their hot air to good use. Instead of spending all this wasted time talking about balls I think time can be better spent talking about food and recipes. I can guarantee that your Superbowl Party will have the appropriate PSI with our awesome Buffalo Chicken Recipe. Here is a staple recipe for slow cooker buffalo chicken that can be used 4 different ways!

Ingredients for Buffalo Chicken Recipe:

5-6 boneless skinless chicken breasts

2 packets of Hidden Valley Ranch seasoning

2 12oz bottles of Frank’s Red Hot Wing Sauce

Directions:

Combine the wing sauce and the ranch seasoning. Place chicken breasts in the slow cooker and pour sauce mixture over top.

Cook over low in the slow cooker for about 5-6 hours or until the chicken is fully cooked.

Use forks to shred the chicken in the slow cooker.

Choose one of these awesome ways to serve!

Buffalo Chicken Sandwiches- serve the chicken on buns and with your favorite sandwich toppings, like avocado and lettuce.

Buffalo Chicken Dip- In a serving dish, mix blue cheese crumbles into the chicken. Serve with hearty bread slices and celery for dipping.

Buffalo Chicken Nachos- Dish out chicken on a bed of tortilla chips, top with shredded mozzarella and blue cheese. Place nachos under a broiler until cheese it melted. Top with shredded lettuce.

Buffalo Chicken Quesadillas- Fill tortillas with shredded cheddar and chicken grill on both sides and serve with blue cheese dressing.

I am never really that interested in the outcome of the game but I do take the food very seriously. Give us a shoutout at social@eatupnewyork.com and let us know your favorite Superbowl Recipes.

About The Author

As a former athlete with an intense competitive nature I like to challenge my cooking skills with new recipes and unfamiliar ingredients. I source local and organic ingredients as much as possible. I’m on a mission to conquer the kitchen